Protein Upgrade | Spiced ORGANIC Chicken Waldorf Salad
with Roasted Grapes & Walnuts
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Waldorf salad has wow factor. Walnuts, celery and crisp fruit usually set it apart, along with grapes if you’re lucky. Lucky you are, because they’re roasted to concentrate the fruity sweetness. We’re opting for sliced pear, crunchy cabbage and chicken breasts—certified organic, so they’re better for you and the environment—for an ample carb-smart meal.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Scallions
- 150g Shredded cabbage
- 1 Pear
- 2 Celery stalks
- 100g Grapes
- 60ml Mayonnaise
- 25g Chopped walnuts
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Eggs • Mustard • Sesame • Walnuts
You will need:
Grill pan (or large pan)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
59 g
Saturated Fat
6 g
Sodium
620 mg
Total Carb
42 g
Sugars
28 g
Protein
33 g
Fibre
9 g
Preparation
Cook the chicken
- Preheat the oven to 400°F.
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Roast the grapes & walnuts
- Meanwhile, pick the grapes off the stems.
- On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until softened and beginning to burst.
- In the last 2 to 3 min., add the walnuts.
Mise en place
- Meanwhile, core and thinly slice the pear lengthwise.
- Thinly slice the celery crosswise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the salad
- In a large bowl, combine the white bottoms of the scallions, mayo, vinaigrette, 1 tsp water (double for 4 portions), the remaining spices and S&P.
- Add the cabbage, celery, pear and walnuts; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken and grapes.
- Garnish with the green tops of the scallions. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
